Preparation:

Melt butter in sauté pan over medium heat. Add onions to butter and cook, stirring occasionally, until onions become soft and start to caramelize. Remove from heat and set aside. Preheat oven to 400°F. Place pie crust in pie pan and flute edges, cover with foil and bake in the preheated oven for 8 minutes, remove foil and bake for 4 minutes more. Remove from oven and reduce oven to 350°F. While pie crust is cooking, toss both cheeses together with flour in a bowl. In another bowl beat eggs, half and half, salt, pepper and herbs together. Once crust is done, layer half the cheese mixture, onions and remaining cheese mixture, then pour egg mixture over layers. Bake at 350°F for a minimum of 40 minutes or until a knife inserted in the center comes out clean. If crust begins to brown too much, cover edges with foil. Once done, remove from oven and let cool for 10 minutes before serving or once cooled, chill until ready to heat and serve.